This Mexican Kale Salad is packed with delicious ingredients and topped off with a flavorful Cumin Lime Dressing! It’s fresh, filling and healthy.
I haven’t been doing a ton of grocery stopping lately, so when I finally went and stocked up on fresh veggies, I just had to make a big salad! We have lots of beans and corn on hand so I immediately decided to make this Mexican Kale Salad and it was just what I needed.
My favorite thing about this Mexican Kale Salad might just be this amazing Cumin Lime Dressing! It’s inspired from a salad I got at a restaurant when Eric and I went out for our first date after having Sawyer. I finally re-created it and it was so good!
Mexican Kale Salad
If you really, really don’t like kale then you can absolutely use your favorite kind of lettuce in this salad. I like kale because it’s heart and can stand up well to lots of toppings and a tangy dressing. If you’re on the fence about kale, you should definitely try it in this salad! It might just change your mind 🙂
My secret to a delicious kale salad is to massage the kale leaves with a little bit of the dressing before adding all he other toppings. Kale can be a little tough but if you give it a little massage, it softens it up and gives it a great texture.
Choose Your Toppings
I love salads like this that have a bunch of delicious toppings! The trick is to not go too overboard that you forget there’s kale in there, but you want a good mix of textures and flavors. Here is what I like to use:
- Corn – I had some frozen corn that I just defrosted. Fresh or canned would be great too.
- Black Beans – I always have canned beans on hand and love black beans for salads but pinto would work as well.
- Tomato – If you don’t have fresh tomato you could use a chunky salsa instead.
- Cheese – I used crumbled feta because that’s all I had on hand but shredded cheddar or crumbled cojita cheese would be great. You could also omit cheese to make dairy free.
- Guacamole – I had a store-bought guacamole that made things easy but you could make your own or just use avocado slices.
- Tortilla Strips – You can use store-bought tortilla strips or make your own. I just sliced up some corn tortillas and cooked them ins one olive oil, salt, garlic powder and smoked paprika.
- Pumpkin Seeds – Totally optional but I love the crunch they add.